Think your slow cooker is only good for winter staples, like soups and stews? Think again! These Slow Cooker Sriracha Mango Chicken Tacos are perfect for those hot summer days when you have zero desire to turn on a stove or oven. So go ahead and get outside, enjoy the weather, and have dinner waiting for you when you return!

It’s gettin’ hot in here, so turn off all your stoves…

That’s how the song goes, right??

But for real, we are in the heat of summer here in Ohio and cooking on the stove or in the oven is just not in the cards right now. And apparently, I’m not the only person who feels this way because this month’s Recipe Redux theme is all about beating the heat and keeping your kitchen cool during the hot summer months.

So, how exactly do keep your kitchen cool (and NOT live off of take-out)? Well, the first (and probably most obvious) option is to load up on no-cook meals. I often find myself naturally gravitating towards sandwiches, salads, and smoothies during the summer months. But, after a while the allure of no-cook meals inevitably wears off and the craving for a nice home cooked meal sets in. So, what’s a gal to do?

Two words: Slow. Cooker.

It may seem a little counterintuitive at first to be breaking out the slow cooker in the middle of summer. After all, this appliance is notorious for its role in creating hearty comfort meals to enjoy during the winter months. But did you know that your crockpot is capable of so much more than just soups and stews?!

It’s true. In fact, the slow cooker happens to be one of my favorite hassle-free ways to cook tender, juicy chicken breasts. Not only do I love how easy it is (just set it and forget it!), but I also love that it requires minimal handling of raw meat. And if you’ve been hanging around here for a while now, then you likely already know how I feel about cooking meat.

This time around, I decided to put a refreshing summery twist on crockpot chicken by tossing in a chopped up mango that I had hanging out in my fridge. I offset the sweetness of the mango with a little dash of spicy sriracha and it turned out SO good! Just the perfect amount of heat to add some flavor without making you sweat anymore than you already are in the 90+ degree heat.

I’ve been on a serious taco kick lately, so naturally I served the shredded Sriracha Mango Chicken on corn tortillas and topped with a quick and easy Citrus Mango Slaw. If you’re not into tacos (gasp!) or don’t have any tortillas on hand, this would also be great served up on a hamburger bun as a pulled chicken sandwich.

Be sure to check out all the other Recipe Redux recipes in the link-up below and let me know your best tips for staying cool in the summer heat in the comment section below!

No need to turn on the stove or oven in order to make these sweet and spicy Slow Cooker Sriracha Chicken Tacos. Top these tacos with a quick and easy Citrus Mango Slaw for a refreshing summer meal!

Course:
Main Course

Cuisine:
Mexican

Ingredients

For the chicken:

2lbchicken breastboneless, skinless

1red bell pepperchopped (~1 cup)

2/3cupyellow onionsliced

2clovesgarlicminced

1mangochopped (~1 cup)

1limejuiced

4tspSriracha sauce

1/2cupcoconut milk*

2tbsphoney

1/4tspsalt

For the slaw:

1/2red bell pepperchopped (~1/2 cup)

2scallionsthinly sliced

1limejuiced

1/2red (or purple) cabbagethinly sliced (~2 cups)

1mangochopped (~1 cup)

1/2cupcilantrochopped

1/4tspsalt

corn tortillasfor serving**

Instructions

Place chicken breasts in a 6-qt. slow cooker. Add remaining chicken ingredients and toss several times to coat. Cover and cook on low for 6-7 hours or high for 3-4, until chicken is cooked through and falls apart easily.

While chicken is cooking, prepare the slaw. Add all ingredients to a medium bowl and mix until combined. Refrigerate slaw until ready to use.

Once chicken is fully cooked, remove from slow cooker and shred using two forks. Return to slow cooker and toss with juices. Cover and keep warm until ready to serve.

Once you're ready to assemble the tacos, strain the juices from the chicken. Add about 1/4 cup shredded chicken to the center of each tortilla and top with the slaw mixture.

Recipe Notes

* I used lite coconut milk, but full-fat will work as well.

** Turn these tacos into a pulled chicken sandwich by substituting hamburger buns in place of tortillas

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About Me

Welcome! I'm Kara, a Registered Dietitian, whole food enthusiast and self-proclaimed nut butter addict. I believe that eating well doesn't have to be expensive, difficult, or boring. Follow along as I share simple, tasty recipes and practical tips for maintaining a healthy, balanced lifestyle!